1. Trim the chicken livers. In a large frying pan melt 25g/1oz butter add the onion and cook for 5 minutes until soft. Add the garlic and cook for a further minute.

2. Add the chicken livers along with the thyme and seasoning, cook for 3-5 minutes until the livers are coloured. Ideally they should still be pink in the inside but not raw. Add the brandy, and cream if using. Cook for another minute.

3. Transfer the mixture to a food processor and whiz until smooth. Gently melt the remaining butter and while the machine is running pour in the processor.

4. Line a 450g/1lb loaf tin with clear film smoothing out as many wrinkles as possible. Transfer the mixture to the tin cool cover and chill until firm. If you haven’t got a loaf tin transfer the mixture to a small serving dish.

5. Meanwhile make the onion marmalade: Put the butter in a pan, add the onions and cook for about 20 minutes until softened. Add the chopped garlic, thyme, vinegar, honey and sultanas. Cook until a jam like consistency. Spoon into a serving dish cool ready to serve with the pate.

6. If using the loaf tin dip the base in hot water for 5 seconds. Place on a serving plate, remove the film smooth with a knife cut into wedges to serve garnished with salad leaves.